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  2. Fish oil nano-emulsion kills macrophage: Ferroptosis triggered by catalase-catalysed superoxide eruption

Fish oil nano-emulsion kills macrophage: Ferroptosis triggered by catalase-catalysed superoxide eruption

  • Food Chem. 2022 Dec 21;408:135249. doi: 10.1016/j.foodchem.2022.135249.
Guanzhen Gao 1 Jingru Zhou 1 Huiqin Wang 1 Lijing Ke 2 Jianwu Zhou 1 Yanan Ding 1 Wei Ding 1 Suyun Zhang 1 Pingfan Rao 1
Affiliations

Affiliations

  • 1 Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
  • 2 Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China. Electronic address: lijingke@zjgsu.edu.cn.
Abstract

Fish oil is increasingly utilised in the form of nano-emulsion as a nutrient and function fortifier. The nano-emulsions exceptionally high content of polyunsaturated fatty acids and electron donors at the oil/water interface provide an ideal site of the redox reaction. Here we report that a vigorous superoxide production in the fish oil nano-emulsion was catalysed by mammalian catalase in acellular and cellular systems. The resulting superoxide increased cytosolic Reactive Oxygen Species (ROS) and membrane lipid peroxidation of murine macrophage, which eventually causes fatal oxidative damages. Cell death, was significantly inhibited by a catalase-specific inhibitor 3-Amino-1,2,4-triazole (3-AT), was via Ferroptosis and not Apoptosis. The Ferroptosis was independent of free iron or Glutathione Peroxidase suppression. Our findings discovered a hidden health risk of the widely acclaimed fish oil emulsion, suggesting a novel cellular damage mechanism caused by dietary unsaturated fats on the alimentary tract mucosa.

Keywords

Catalase; Cell death; Ferroptosis; Fish oil nano-emulsion; Macrophage; Superoxide.

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